The Effect of Dried Mushroom (Agaricus Bisporus) Addition on Microbiological Quality and Biogenic Amine Contents in Sucuk Production

Gençcelep, Hüseyin; Zorba, Ömer

doi:10.15237/gida.gd17039

Cited by 1 publication

(2 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(2014) reported that the addition of different levels (0%, 4%, 8%, and 12%) of dried oyster mushroom led to the decrement of pH values of beef patties from 6.75 to 5.85 during storage periods (−18°C, 6 months). In another study, Gençcelep and Zorba (2017) revealed that the addition of dried Agaricus bisporus resulted with the decrement of pH values of the sucuk samples as increasing of the ripening periods. Moreover, Olonto (2012) determined that the addition of oyster mushroom to beef patties had no significant effect on pH values ( p > .05).…”

Section: Resultsmentioning

confidence: 97%

“…Due to the growing concerns of consumers about health‐related issues, the using of additives obtained from natural sources is increasing day by day to restore their confidence instead of synthetic additives used in the meat products (Ferguson, 2010; Granato et al., 2017; Gu & Weng, 2001; Honikel, 2008; Jayaprakasha et al., 2003; Oktay et al., 2003). In many studies, the natural compounds such as various extract from plants (Hayes et al., 2010; Mathenjwa et al., 2012; Mattar et al., 2018; Schilling et al., 2019) and mushroom powders (Gençcelep, 2012; Gençcelep & Zorba, 2017; Jo et al., 2018) have been used in the formulation of emulsified meat products.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Possibilities of using dried oyster mushroom ( Pleurotus ostreatus ) in the production of beef salami

Özünlü

Ergezer

2020

J. Food Process. Preserv.

View full text Add to dashboard Cite

This study was focused on the effect of incorporation of different levels of dried oyster mushrooms (Pleurotus ostreatus) on some quality and sensory characteristics of beef salami as a functional ingredient. The salamis were formulated with 0% (control), 1% (A1), 3% (A2), and 5% (A3) of dried oyster mushrooms. Proximate composition, pH, color, residual nitrite, lipid and protein oxidation, and sensory analyses were performed during storage (2°C, 3 months). Results revealed that the moisture content in salami samples ranged from 54.46% to 57.65% and incorporation of oyster mushroom resulted with reduced fat and protein content. Color values (CIE L*, a*, and b*) decreased with time showing significant differences (p < .05). Dried oyster mushroom was found as a significant factor for preventing lipid and protein oxidation. Sensory evaluation revealed that the increment of mushroom level resulted with undesired textural losses but oyster mushroom had no negative effect on sensory color, flavor, and overall acceptability. Practical applications Beef salamis are one of the most popular meat products all around the world. However, they prone to quality deterioration throughout storage. To the best of our knowledge, few studies have explored the effect of dried oyster mushroom usage on quality of beef salamis. Accordingly, we report that dried oyster mushroom significantly inhibits lipid and protein oxidation of beef salamis during storage, thereby improving the product quality. Also, we thought that the oyster mushrooms could be used as an alternative sodium nitrite in meat product.

show abstract

Section: Resultsmentioning

confidence: 97%